What would you like to do?
Food sanitation and safety is a practice of keeping foods from cross-contamination, storing perishable food at the appropriate temperature (41 degrees), and heating food to a …temperature that will inhibit bacterial growth (at least 180 degrees). Remember bacteria is always present, trying to keep it from growing is our goal.
Protect the health of the Soldier.
you need to study it so you dont let bacteria on the food thet can harm a person if they eat it
Remember use cleansers. Educate your self on how and where to use them. The same with food cook times are important and hold times as well. Tempreture important as well.
The term Food sanitation is very old and should not be used. It was used sometimes, notably in the USA to refer to the hygienic production of food - in modern usage it h…as no meaning - UNLESS you mean sanitation of food premises which means using chemicals - usually - to increase the degree to which potentially harmful bacteria may be present - Environmental Health Officer
in an industrial kitchen should u sweep in cooler and the kitchen
Wash your hands before touching any foods, and after touching yourself. Keep like foods seperate when preparing ie; meats with meats and vegetables with vegetables. Keep your …holding temperatures no more than one hour at 40°F to 140°F, otherwise keep cold foods cold and hot foods hot
nanay mo slogans of sanitation
in a food safety and sanitation, you should be able to follow all the rules and regulation's they prescribe............
It is a way to avoid foodborne illness
so that we can able to identify which food is contaminated and not healthy to eat..
sanitition and food safety in culinary operation
we need to study food safety and sanitation in order to prevent contaminations or the spread of germs which is the cause of food poisoning and this may cause illnesses. :)aiva…n32
In Food Safety
Food safety is essential in protecting individuals from bacteriaand parasites that can be passed through food consumption. Bypracticing safe food handling, illnesses and fatal…ities can beprevented. Safe food handling begins at production and continuesthrough the preparation process. If unsafe handling has occurred atany stage, there could be a potential of danger.
Food Safety is what the name suggest. It is a set of practices to follow (especially in a food industry/business) to prevent foodborne illnesses and possible spread of vir…uses. It also aims to provide consumers the quality food and food products they deserve. Food safety is a set of standard practices in promoting the health and safety of food handling, storage and consumption. These practices are guided by the established researches of the Center for Disease Control Prevention (CDC), state health departments and related international safety and health organizations. ~Learn2serve
Safety Procedures To prevent falls… 1. Wipe up all spills at once. 2. Close cabinet doors and drawers. To prevent cuts… 1. Keep sharp knives sharp. They are less likely to… cause an accident than dull ones. 2. Use a cutting board. 3. Cut away from you with the knife blade slanted. 4. For peeling vegetables such as carrots or potatoes, use a peeler instead of a knife. 5. If a knife, or other sharp object starts to fall, get out of the way. Do not try to catch it in mid-air. 6. Wash, dry and store knives separately form other dishes and utensils. 7. Keep your fingers away from beaters and blades in appliances. 8. Use knives and other tools only for their intended purpose. 9. Sweep up broken glass immediately. 10. Wrap your hand in a towel to pick up broken glass. 11. When opening cans, cut the lids completely off. 12. Don't leave sharp knives and other sharp objects in a sink full of water. To prevent fires and burns… 1. Use salt or baking soda, not water to put out a grease fire. 2. Keep flammable materials away from the top of the range and away from portable appliances that produce heat. 3. Use a dry potholder to remove pans from the oven. 4. Keep pan handles turned inward on the range. 5. When removing a pan lid, tilt the lid away from you and do not hold your face directly over the pan. 6. When removing a pan from the oven, pull the rack out. Don't reach into a hot oven. 7. Check to be sure all appliances are turned off when you are finished with them. 8. Use a spoon or tongs, not your fingers, to remove food from pots and pans. 9. If you smell gas, turn off all range and oven controls and tell your teacher. To prevent electrical shocks… 1. Keep electrical cords away from water and hot objects. 2. Unplug portable appliances after using them. 3. Unplug portable appliances before cleaning them. 4. Before using an electrical appliance, make sure your hands are dry and that you are standing on a dry surface. Sanitation Procedures 1. Keep books, purses and other personal items in the classroom, do not bring them into the food lab. 2. Wear appropriate, clean clothing on lab days. Avoid long, loose sleeves and dangling jewelry. 3. Wear a clean apron. 4. Pull hair back and secure it so that it stays away from your face and shoulders before you enter the food lab. 5. Do not work with food if you have an open wound on your hands. 6. Wash your hands with soap before beginning the lab. Dry your hands on paper towels, do not use the dish towels. 7. While working with food, avoid touching your hair, your skin or face. 8. Repeatedly wash your hands when necessary - especially after coughing, sneezing or using the restroom. 9. Wipe all counter tops and tables at the beginning and end of each lab. 10. Use hot, soapy water for washing dishes. 11. Wash dishes, pans and utensils as you use them, allowing them to dry on the drain board when possible. 12. When tasting foods, use a spoon other than the one used for stirring. Use a clean spoon for each person tasting and for each time food is tasted. 13. When possible use a kitchen tool, not your hands to complete tasks.